Tooth Rattling Salsa

Ingredients:3 md Tomatoes3 To 4 habanero peppersOnion -- your choiceOregano -- dashSalt and pepper as you likeInstructions:In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky.

Jicama Vidalia Salsa

Ingredients:1 Jicama (approx. 1 lb)1 lg Vidalia onion2 sm Carrots (optional)3 Cloves garlic [we like a lotGarlic]1/4 c White vinegar2 Fresh jalapenos5 Dried anchos2 Dried habanerosCilantrods SaltInstructions:Peel the jicama, onion, and carrot, dice [cha, cha, cha]. Throw everything in the blender and grind to your liking. You may need to add just a bit more vinegar (or for an extra kick a shot or two of tequila) if the mixture is too dry. Let stand or refrigerate for at least 2 hours to let everything meld. Use creatively. Of course, use the chiles of your preference, and in your preferred quantites. The idea is to blend a nice deep burn with a sweet aftertaste (from the sweet onion and jicama). Eat in good health!

Habanero Tomatillo & Orange Salsa

Ingredients:1 lb Tomatillos3 Or 4 Habanero Chiles2 Oranges1 bn Green Onions, Sliced Fine-With 3 to 4 Inches of GreenSaltLime JuiceInstructions:In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, turning frequently. Meanwhile, husk the remaining tomatillos, dice fine, and place them in a bowl. Cool the roasted tomatillos, then husk them and place them in a blender.

Habanero Mango Salsa

Ingredients:5 Dried Habanero Chiles, Stems-Removed2 tb Chopped White Onion1 lb Fresh Mango, Chopped3 tb Golden Raisins1/8 ts Tumeric1 Fresh Lime QuarteredInstructions:Cover the chiles with water in a saucepan. Place on the stove, add the onions and simmer until the chiles are softened. Add the mango and the raisins, raise the heat, and just before it begins to boil, remove from the heat.

Habanero Vodka

Quite a simple recipe actually, but great for parties.

Take a liter of GOOD vodka, open it, don't drink it yet.Take a teabag, fill it with dried crushed orange habanero flakes.Fill a teabag (or two) with the flakes and put it in the vodka.Sit it in the sun for TWO days.Take it of the sun and put it in a dark place for 3-4 days.Remove the teabags and enjoy!

In a bowl combine black-eyed peas with water to cover and let stand overnight. Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion. In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days. Serve black-eyed peas chilled or at room temperature.

MethodBrown the ground beef and pour off excess fat. Add the rest of the ingredients and simmer 1 1⁄2 hours on low heat. Enjoy. As the Golden Habanero chilli is rated as one of the hottest in the world, it is recommended that rubber gloves are worn when handling it. We suggest that you use three chillis and experiment yourself if you prefer to increase the temperature.

Add pork and beef to pan and cook. Add beans and their liquid, as well as tomatoes and seasoning. Mix well, cover and simmer 1 hour. Add wine and cook, un-covered for 20-30 minutes or until liquid has reduced by 1 fifth. Use corn flour to thicken if necessary. Serve on rice or couscous and really enjoy the flavours!

MethodIn a large saucepan, heat the oil over med-high heat. Add the onions and garlic, cook about 5 minutes. Stir in the chilli powder, paprika, cumin and oregano until blended. Stir in tomatoes, and Habanero Chillis. Reduce heat and simmer for about 15 minutes. Stir in the beans and chickpeas, simmer, covered, for about 30 minutes.

This one is #@!&**? HOT!

Serve chilled freshly squeezed lemon, sugar and water mixture to those gasping for breath and flapping their arms making groaning noises.

Savina Sharkbite Salsa

MethodDice tomatoes, onion, bell peppers and garlic. Add lemon and lime juice, parsley and Red Savina Habanero chilli. For best results, put in blender and blend for 15 seconds. Chill and serve. This is the hottest chilli in the world, and must be handled with extreme caution.

*The original recipe called for 1 habanero, but this version was for abunch of chile-heads.

Directions:

If using canned peas, drain and reserve the liquid.

Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking! Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. Add to the rice and bring to a boil. Immediately reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour. Great with jerk chicken!Serves 6.

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)

Habanero Pepper Sauce Recipe

Directions:The exact proportions of the various types of peppers above can be varied depending on your personal tastes and what you have available. For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento, or Bell peppers can be substituted for a portion of the hot varieties listed above.

Using rubber gloves, clean and de-seed approximately 2 cups of peppers. In a saucepan, combine the peppers, garlic, and vinegar and cook, covered, over low heat for approximately one hour. Keep an eye on the liquid and reduce heat and add more vinegar if it seems to be boiling away quickly. Press through a sieve or a food mill, add the sugar, and return to low heat for approximately 30 minutes or until slightly thickened. Pour into a jar or bottle which can be sealed and refrigerate. Will keep in refrigerator for several months.

Sauté leeks, garlic, squash and habanero in oil for 5 minutes. Addsherry and chicken broth, and bring to a boil. Reduce heat and simmer,uncovered, about 30 minutes or until squash is tender.

Add beans, thyme, cumin, black pepper and vinegar. Continue to simmeruntil beans are heated through. Stir in pine nuts and cook 1 minutelonger. Makes 6 to 8 servings, depending upon appetites.Note: Dried beans cook faster if they are soaked. Cover beans with 2inches of water, soak them overnight, drain, and then cook according toyour recipe. A shortcut to overnight soaking is to cover the beans withplenty of water, bring them to a boil and boil for 2 minutes. Then,turn off the heat, cover tightly, and let them sit for 1 hour. Then,drain and cook as usual.People in areas with hard water can cook their beans till the cows comehome, and the beans will still be tough or not thoroughly done. If youhave that problem, add a scant 1/4 teaspoon of baking soda to thecooking water, and you will have one less problem.

Heat the oil in a large, heavy pot over medium heat and sauté onion and garlic until soft. Lower heat, add sugar, syrup, bourbon, vinegar, spices, and cocoa, and reduce for 5 to 10 minutes. Cut the chiles in half and add to the pot, along with the ketchup, water and salt. Cook slowly for 1 1/2 hours, covered, stirring occasionally and adding more water if the sauce becomes thicker than ketchup. When sauce has cooled slightly, puree in the blender. Refrigerated, the sauce will keep 2 to 3 weeks.

Directions:Core and gring or puree the peppers, include seeds. Combine peppers, sugar, vinegar and salt in a saucepan. Simmer for 10 minutes, stirring constantly. Pour in pectin and bring to a boil. Lower heat, continue to stir, until you feel the mixture thicken..Place funnel over tops of sterilized jars, ladel jelly into jars, wiping any spills immediately. Enjoy!!the type of peppers that you will use depends upon the amount of "heat".

Directions:Heat oil in a wok; add ginger, garlic, scalloins, and chile powder.Stir fry for one minute.Add scallops and stir fry until firm and opaque.Add lime juice, ketchup, dry mustard, and sugar; blend well.Add cornstarch and cook until thickened.Serve on a bed of rice.

Directions:In a bowl, combine all of the ingredients except the baking powder, flour, egg, and olive oil and set aside. In another bowl, sift the baking powder and flour together and mix with the egg. Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes. Place the oil in a frying pan and bring up to 380F. Carefully drop dough balls into the oil and cook until brown. Remove with a slotted spoon and drain on paper towels.

Belizian Habanero Sauce Recipe

Directions:Saute onion in oil until soft. Add carrots and water. Bring to boil, reduce heat and simmer until the carrots are soft. Remove from heat. Add chiles, lime juice and salt. Process to smooth sauce. Pour into sterilized bottles and seal. Note that the habs are not cooked to preserve their unique flavor.

Directions:Put all ingredients in a food processor (we used a blender) and process until smooth. Keep refrigerated until ready to use. Rub meats with the seasoning, or can place the rub under the skin of chicken. Refrigerate and let marinate overnight. Grill meats over low fire until done.

Directions:Combine the first 7 ingredients and marinate the shrimp for a few hours. After marinating the shrimp, skewer with onions and cloves of garlic, chunks of oranges, limes and/or other citrus. Barbeque quickly on hot grill until shrimp turn pink and curl slightly.

*The original recipe called for 1 habanero, but this version was for a bunch of chile-heads.

Directions:If using canned peas, drain and reserve the liquid.Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking!Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer.Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour. Great with jerk chicken!Serves 6.Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)

Directions:In a large enamel pot combine the peppers with the vinegar, salt, and sugar. Cook over medium heat until the sugar dissolves. Add remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat, cover, and set aside for 2 hours. Refrigerate overnight.

Habanero Pepper Sauce Recipe

Directions:The exact proportions of the various types of peppers above can be varied depending on your personal tastes and what you have available. For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento, or Bell peppers can be substituted for a portion of the hot varieties listed above.

Using rubber gloves, clean and de-seed approximately 2 cups of peppers. In a saucepan, combine the peppers, garlic, and vinegar and cook, covered, over low heat for approximately one hour. Keep an eye on the liquid and reduce heat and add more vinegar if it seems to be boiling away quickly. Press through a sieve or a food mill, add the sugar, and return to low heat for approximately 30 minutes or until slightly thickened. Pour into a jar or bottle which can be sealed and refrigerate. Will keep in refrigerator for several months.

Directions:In a large bowl, combine the dry ingredients. With a wire whip, stir inliquid ingredients and mix well. Stir in the vegetables and pour all overthe chicken breasts. Cover and marinate at least one hour, but preferablyovernight.

Preheat outdoor grill. Remove the chicken from the marinade and grill about six minutes on each side. While grilling, brush with marinade. Heat the leftover marinade (to boiling) and serve on the side for dipping. Serves 4.

Directions:Season the corn with olive oil, salt and pepper. Place the corn over a stove's open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper.

Passion Fruit and Ginger Sauce Recipe

Ingredients:Intensely perfumed, and with a hint of guava and jasmine, passion fruit juice is a signature ingredient of the American tropics. Its lush flavor is lovely in sauces for pork and grilled or pan-seared fish, shrimp and scallops.

In a small saucepan, combine the passion fruit or pineapple juice with the sugar and bring to a boil over high heat. Reduce the heat to moderate and simmer until the juice is reduced by half and thickened slightly, about 15 minutes. Transfer to a blender or food processor and let cool slightly. Add the garlic, ginger and habanero chile and blend until smooth, about 30 seconds. Transfer the sauce to a medium bowl and stir in the chives, red bell pepper, vinegar and cumin. Season the passion fruit sauce with salt and pepper and let cool completely.MAKES 3/4 CUPNOTE Passion fruit juice is available in the freezer section of most Latin markets.

Exremely Hot Pepper Jelly Recipe

Directions:core and grind or puree the peppers--combine the peppers, sugar, vinegar and salt in a saucepan--simmer 10 minutes--pour in pectin and bring to a boil, stirring with a wooden spoon--pour into sterilized jars--makes about 8-10 half pintsprepare in a very well ventilated room--wear gloves--avoid any contact with skin, especially face and eyes--label with a warning--this is not your ordinary hot pepper jelly--would appreciate knowing how you like this--enjoy!!

Directions:Heat oil in a wok; add ginger, garlic, scalloins, and chile powder.Stir fry for one minute.Add scallops and stir fry until firm and opaque.Add lime juice, ketchup, dry mustard, and sugar; blend well.Add cornstarch and cook until thickened.Serve on a bed of rice.

Hot Pepper Sauce Recipe

Directions:The exact proportions of the various types of peppers above can be varied depending on your personal tastes and what you have available. For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento, or Bell peppers can be substituted for a portion of the hot varieties listed above.

Using rubber gloves, clean and de-seed approximately 2 cups of peppers. In a saucepan, combine the peppers, garlic, and vinegar and cook, covered, over low heat for approximately one hour. Keep an eye on the liquid and reduce heat and add more vinegar if it seems to be boiling away quickly. Press through a sieve or a food mill, add the sugar, and return to low heat for approximately 30 minutes or until slightly thickened. Pour into a jar or bottle which can be sealed and refrigerate. Will keep in refrigerator for several months.

Directions:Core and gring or puree the peppers, include seeds. Combine peppers, sugar, vinegar and salt in a saucepan. Simmer for 10 minutes, stirring constantly. Pour in pectin and bring to a boil. Lower heat, continue to stir, until you feel the mixture thicken..Place funnel over tops of sterilized jars, ladel jelly into jars, wiping any spills immediately. Enjoy!!the type of peppers that you will use depends upon the amount of "heat".

Directions:In a large enamel pot combine the peppers with the vinegar, salt, and sugar. Cook over medium heat until the sugar dissolves. Add remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat, cover, and set aside for 2 hours. Refrigerate overnight.

*The original recipe called for 1 habanero, but this version was for a bunch of chile-heads.

Directions:If using canned peas, drain and reserve the liquid.Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking!Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer.Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour. Great with jerk chicken!Serves 6.Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)

Belizian Habanero Sauce Recipe

Directions:Saute onion in oil until soft. Add carrots and water. Bring to boil, reduce heat and simmer until the carrots are soft. Remove from heat. Add chiles, lime juice and salt. Process to smooth sauce. Pour into sterilized bottles and seal. Note that the habs are not cooked to preserve their unique flavor.